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Set lunch

A sample menu list - Starters

Starters
Salad of baby vegetables with hearts of palm, pickled walnut vinaigrette

English pea velouté eel brandade, poached quail’s egg

Mosaic of heirloom tomatoes, basil ricotta and mountain caviar, brown butter vinaigrette

Ravioli of tiger prawn poached in its own bouillon with fennel cream and chervil velouté

Honey and soy roasted quail with spiced pear chutney, sautéed Hudson Valley foie gras

 

Main courses 
Risotto of new season white asparagus, sea urchin and chives

Pan seared black cod with pig’s tails, Caraquet oysters, celeriac and sweet garlic

Baked fluke with almond bread, celery hearts, Concord grapes and Champagne velouté

Roasted loin of rabbit, tortellini of confit shoulder, hon shimeji mushrooms, roasted hazelnuts

Fillet of Brandt beef and braised shortrib, sautéed morels, pomme purée and beef jus

 

A sample menu list continued

Desserts
Apple tarte Tatin with vanilla ice cream (for two guests)

Vanilla crème brûlée with cassis sorbet and Granny Smith jus

Chocolate crèmeux with salted caramel ice cream, lychee granité 

Vanilla crêpe terrine with coffee and chocolate cream, Kahlúa ice cream and salted caramel

Selection of cheeses from the trolley ($17.00 supplement as an additional course)

Tea, coffee, infusions and Bon Bon trolley $8.00

Three courses $45.00

Wine pairing $25.00

 

Please note that the above are sample menus and that from time to time certain dishes or ingredients are restricted due to market availability.